International bakery technology conference; recent developments in the bakery industry
Conference: Tuesday 19 – Wednesday 20 May 2020
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Members of Campden BRI: £550 + VAT
Non–members: £650 + VAT
Group discounts available on request. Contact Sian Twinning
How can your business reduce fat, sugar and calories in their bakery products? Or use novel technologies to reduce waste during processing? These are just two of the questions that will be answered by experts during this conference which focuses on the recent developments and challenges in the bakery sector.
The conference will bring together all parts of the bakery chain, from wheat and ingredient suppliers, equipment manufacturers, through to retailers and bakeries and companies that supply product testing equipment.
Lin Carson, of BAKERpedia, will be coming over from the USA to deliver the keynote presentation on ‘Why Taste will Save The Baking Industry’ supported by a programme of talks from industry and academic experts.
Presentations will be on a range of bakery topics and issues, with sessions divided into the following themes:
- ingredients – enzymes, fats and oils, fibre, flavours and raising agents
- waste and sustainability - strategies for managing and reduction
- processing - sheeting, depositing, mixing, and pre-processing of cereal ingredients
There will be the opportunity to network, view exhibits and go on a site tour. You’ll also be able to see the most recent advances in bakery technology from sponsors who will be showcasing their latest products.
Visit the sponsorship page for full details and how to apply.
Who should attend?
Anyone involved in the bakery chain who has a need to understand the baking process. Presentations will have a technical content and will be commercially relevant to baking technology.
Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.
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